chicken stock
Hating waste as much as I do, I always try to squeeze as many meals out of a roast chicken as possible. One great way to finish off a half-or-more eaten carcass is to make stock from it.
Once made, throw in some pak choi, noodles and cooked chicken then garnish with chilli sauce for a great quick and easy meal — super noodles with from left-overs.
chicken stock
- a cooked chicken carcass
- one peeled and quartered onion
- one / two peeled and quartered carrots
- two sticks chopped celery
- two bay leaves (fresh or dried)
- a sprinkle (5-8) black pepper corns
- [optional] one split red chilli
Assuming that most of the white chicken meat has already been eaten, wash the carcass and remove excess skin. Leave any leg and back meat in place.
Place the cleaned chicken, any left over bones (such as those from the legs) in a large pan along with all the other ingrediants.
Cover the contents of the pan with cold water, place over a low heat and bring to a simmer.
Cook for up to two hours, remove any fat that gathers on the surface of the stock as it cooks.
Taste as you go and season if necessary. Once satisfied with the flavour remove from the heat and pass through a sieve.
Use the stock in any number of inventive ways!
